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Showing 21-31 of 31 results

  1. Fermented Milks

    After reading this chapter you should understand...
    Alan H. Varnam, Jane P. Sutherland in Milk and Milk Products
    Chapter 1994

  2. Microbial growth and its control in meat, poultry and fish

    Foods of muscle ongm are sensitive to contamination and support growth of microorganisms involved in spoilage and food borne illness. In fresh,...
    J. N. Sofos in Quality Attributes and their Measurement in Meat, Poultry and Fish Products
    Chapter 1994

  3. Bakery Products

    Bakery and cereal products are an important part of the diet of today’s consumer. According to an Agriculture Canada survey in 1986, average weekly...
    J. P. Smith in Principles and Applications of Modified Atmosphere Packaging of Foods
    Chapter 1993

  4. Abstracts

    F. Jancik, W. Schmidt, ... B. R. Glutz in Fresenius' Journal of Analytical Chemistry
    Article 01 February 1992

  9. Recent Trends in Food Applications of Antioxidants

    In this paper, I shall discuss the important trends of the past seven years in applications of antioxidants in foods. The nature and course of lipid...
    William L. Porter in Autoxidation in Food and Biological Systems
    Chapter 1980

  11. Tin

    Organotin derivatives are not as stable as the corresponding germanium compounds and less sensitive than organolead derivatives. Compounds with...
    Richard W. Weiss in Compounds of Germanium, Tin, and Lead, including Biological Activity and Commercial Application
    Chapter 1967
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